This Fall, I only went through ONE CAN OF PUMPKIN PUREE. And already, it’s December? In food blogger/writer land, you cook holiday recipes before the holidays actually hit so all you good people out there can get inspired in the weeks leading up to said holiday and have enough time to menu plan. That means food writers are celebrating Christmas in July, organizing a fake Thanksgiving in August, and buying blueberries from Chile in the dead of winter for an outrageous amount of money. I’ve never been good at offering up a good stuffing or golden turkey prior to Thanksgiving, and you better believe I have not made a Christmas roast. I’ll leave that to the good people of Saveur and Bon Appetit.

But holiday treats? Holiday treats I can do. All year round, if you ask nicely. I’ll eat gingerbread in May and peppermint brownies in June. I’ll even make you pumpkin pancakes anytime your heart desires.

Last year, I made one bomb-ass recipe for Double Vanilla and Cardamom Marshmallows and I’ve been dreaming about it ever since. You put marshmallows in your hot chocolate, so why not make it extra chocolate-y? I bring you: Cocoa Marshmallows. They pair well with chocolate AND coffee, and travel particularly well. Though, don’t expect them to last long on your counter.

1. Line an 9 x 9 inch metal baking pan with foil and generously coat it with oil (either using a pastry brush or spray, depending on what you have on hand).
2. Add 1/2 cup of cold water to the bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin over the water and allow it to rest and soften for about 15 minutes.
3. Meanwhile, add the sugar, corn syrup, salt and the remaining 1/2 cup of water to a medium saucepan. Heat over medium-low and stir the ingredients with a silicone spatula until the sugar has dissolved. Attach a candy thermometer to the pan and bring the syrup to a boil. Continue cooking, without stirring, until it reaches 240 degrees F (this should take approximately 8 minutes, but watch carefully).
4. Once the mixture has reached the desired temperature, remove the saucepan from the heat. Turn the mixer on to low speed and carefully (and slowly) pour the syrup down the side of the bowl and into the gelatin. Once you’ve poured out all of the syrup, increase the speed to high and beat for about 15 minutes, until the mixture is fluffy, white, thick and stiff. Add the vanilla extract and cocoa powder and beat in over low speed (otherwise the cocoa powder will go flying everywhere).
5. Use a wet silicone spatula to transfer the mixture to your pan and smooth the top. Let stand for at least 4 hours at room temperature (I would allow it to rest for 6-8 hours) or until it is firm.
6. Sift together the cornstarch and powdered sugar into a medium bowl. Sprinkle a generous amount of the mixture onto a cutting board. Turn out the marshmallow slab onto the cutting board and peel off the foil. Use either a very sharp knife or pizza cutter coated with oil to cut the slab into desired shapes (I just cut large cubes). You may need to clean off your knife and re-oil it as you work your way through the slab.
7. Transfer the rest of cornstarch-sugar mixture to a large freezer bag and add in the cocoa powder. Add the marshmallows (be sure to give them a nice roll in the cornstarch-sugar mixture on your cutting board first). Seal and shake to coat. Shake off any excess mixture and transfer coated marshmallows to a tupperware or plate.

The marshmallows will keep in a tightly sealed container for about two weeks.

I have a total case of FOMO at the moment. I think I need some marshmallow goodness in my life to help me feel a bit of the holiday magic!

Katie

I think I’m going to have to make these with my kiddos….what could be better with a cup of cocoa or any of those beautiful holiday treats you linked up to. Thank you.

carey

FOMO. I can’t believe there’s an acronym for my perpetual state of being. Those crazy kids, they think of everything.

My boyfriend does tech stuff for a food magazine, and he sometimes talks about how bizarre it is to see fresh fruit around the office in the middle of winter, or to have all manner of Thanksgiving-y smells wafting through the building in July. I definitely don’t have that level of foresight or dedication, but I’m right there with you on the treats! Especially these marshmallows. 🙂

I hear you on making holiday recipes months in advance and way out of season and I agree that holiday homemade gifts are where it’s at! I’m not even a marshmallow lover but you’ve got me tempted with these guys.

cindy ensley

Homemade marshmallows are my favorite treat for gifting! They just hold up so well and people always seem to be impressed b/c they think they are complicated (and they so aren’t). These sound perfect for the cocoa-iest of cocoas!